- Bulk containers are not properly labeled.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
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04/19/2012 | Routine |
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12/12/2011 | Routine |
| No violation noted during this evaluation. | 08/01/2011 | Routine |
- Walls/ceilings or attached equipment are not clean.
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04/20/2011 | Routine |
- A current state food safety certificate is not conspicuously posted.
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01/03/2011 | Reinspection |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- Food is stored where it is exposed to splash, dust, or other contamination
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- A current state food safety certificate is not conspicuously posted.
- Hand wash lavatory is not accessible
- The hand wash lavatory is used for purpose other than hand washing.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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10/04/2010 | Routine |
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Food is not stored six (6) inches off the floor.
- A current state food safety certificate is not conspicuously posted.
- A covered waste can is not provided in the ladies toilet room.
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Dressing rooms/areas are not provided for employees.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
- Mops are not hung and/or stored to facilitate air drying.
- Food handler is wearing jewelry on arms or hands.
- Food handlers are not wearing proper hair restraints.
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03/30/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: A backflow prevention device is not installed on a threaded faucet where a hose is attached.
- An accurate ambient air temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Food scoop is constructed without a handle.
- Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Plumbing is not maintained.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
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09/02/2009 | Routine |
Restaurant representatives - add corrected or new information about Fury's Restaurant - Restaurant, 724-C Martin Behrman, Metairie, LA »